Ingredients

2 cups Splenda or Stevia Extract in the Raw, or 1 cup New Roots Stevia Sugar

3/4 cup (64g) unsweetened cocoa powder, natural or Dutch-process

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (50g) pecans, coarsely chopped

3 eggs

1/4 cup (57g) salted butter or margarine, melted

4 teaspoons vanilla extract

1/4 teaspoon liquid stevia

Directions

1.

Position 2 oven racks in the middle of the oven. Preheat the oven to 350°F (177°C). Mist 2 baking sheets with spray oil, or line them with parchment paper or silicone mats and then mist the surfaces with spray oil.

2.

In a medium bowl, combine the pecan flour, almond flour, Splenda, cocoa powder, baking powder, and salt and whisk until well mixed. Stir in the pecans. In a large bowl, whisk the eggs, butter, vanilla, and liquid stevia together until thoroughly blended. Add the flour mixture and stir with a large spoon for about 2 minutes to make a thick, sticky batter (see page 27).

3.

Drop the dough onto the prepared pans, using about 1 heaping tablespoon of dough per cookie and spacing them about 3 inches apart.

4.

Bake for 8 minutes, then rotate the pans and switch racks and bake for 6 to 8 minutes, until the cookies are firm to the touch and crispy.

5.

Immediately transfer the cookies to a wire rack and let cool for at least 15 minutes before serving.

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